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Meet, connect and mingle at our bright and airy Parisian-style bistro, offering a warm welcome at any time of day with views of the Shinkansen bullet trains and glittering cityscapes. Michelin-distinguished Chef Daniel Calvert presents a dynamic menu of bistro classics and all-time favourites, ideal for power meetings, relaxed brunches and lively celebrations alike.


6:30 am – 11:00 am (last order at 10:30 am)
11:30 am (last order at 4:15 pm)
Afternoon Tea
11:30 am (last order at 4:30 pm)
5:00 pm – 10:00 pm (Last order at 9:30 pm)

Signature Dishes

  • Tropical Afternoon Tea display with sweets and savouries on metal stand, whole mango, pineapple and coconut garnish
    Afternoon Tea

  • Merguez Sausage coil with Tabbouleh and Mint Yoghurt
    Merguez Sausage

    Tabbouleh, Mint Yoghurt

  • Marunouchi Fried Chicken with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie
    Marunouchi Fried Chicken

    Served with Cobb Salad & Kale Dressing, Braised Kale, Mashed Potatoes, Cornbread, House-made Pickles, Ranch Dressing and Lemon Meringue Pie

  • Avocado Toast on SEZANNE Sourdough, lemon cheek garnish on white plate
    Avocado Toast

    on SÉZANNE Sourdough

  • Curried Mussels with White Wine and Parsley
    Curried Mussels

    White Wine, Parsley

  • Mango and vanilla seasonal mille-feuille
    Seasonal Mille-Feuille

    Mango and Vanilla (available July 1)

Meet the Team

A smiling Pastry Chef Patrick Thibaud stands with steepled fingers

Patrick Thibaud

Executive Pastry Chef
With more than 17 years in the world of haute pastry, Pastry Chef Patrick Thibaud brings a finely honed sweet sensibility to Four Seasons Hotel Tokyo at Marunouchi. Marrying diligent precision with fresh creativity, his pastry-making approach is centred around “the architecture of taste,” a complex yet seamless confluence of multiple flavours and textures that unfold with each bite, keeping the palate engaged and interested. At MAISON MARUNOUCHI, the focus is on “the French connection,” classical desserts reimagined with playful touches and interactive elements. Chef Thibaud finds the entire process of bringing a new idea to life deeply satisfying, from brainstorming and recipe-testing to working together with his team to deliver a dessert that evokes smiles of delight and wonder.

“Being a pastry chef in Japan is an absolute pleasure, thanks to the availability of incredible ingredients and the focus on grasping each and every technique.”

Chef Raul Savi in blue apron

Raul Savi

With a passion for making the most of every ingredient, Chef Raul Savi brings a “nose-to-tail” and “root-to-shoot” approach to MAISON MARUNOUCHI. Blending a classical culinary background with fresh enthusiasm, Chef Savi is elevating the offerings at our dynamic French bistro, with a focus on high-quality meats and preserved foods. Prior to joining the Four Seasons team, Savi made his mark at a two-Michelin-starred restaurant in Whatley Manor, England, along with playing an instrumental role in the launch of an innovative food truck by the Chef Niall Keating. Chef Savi’s philosophy continues to be centred around a deep respect for ingredients.

“Life as a chef is filled with never-ending learning and discovery. Food has a way of surprising you, and I like surprises!”


  • Daily, 11:30 am – 4:30 pm

    Seasonal Afternoon Tea

    Savour seasonal afternoon tea specialties curated by our pastry team, alongside views of the Tokyo cityscapes and Shinkansen bullet trains.
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